This easy applesauce muffin recipe is the only one you’ll need. It yields muffins that are soft, moist, and packed with applesauce flavor. Perfect for Fall or anytime of the year!
Recipe updated on March 28, 2020.
Reasons why this is The Best Applesauce Muffins Recipe Ever:
- Easy to make
- Comes together in one bowl
- Perfectly spiced and sweetened
- Packed with flavor
- Uses a whole cup and a half of applesauce!
If you love baking with applesauce or if you just love applesauce in general, you definitely need to try these! You won’t be disappointed.
Sweetened Applesauce vs. Unsweetened Applesauce
Sweetened applesauce is usually sweetened with corn syrup. This recipe calls for unsweetened applesauce but if you only have the sweetened kind on hand I recommend that you reduce the granulated sugar to 1/3 cup and the brown sugar to 1/4 cup, packed.
Applesauce Muffins with Oil
I didn’t use butter for this recipe because I didn’t want it overpowering the applesauce and also, oil provides more moisture.
Plus, have you ever tried applesauce muffins with coconut oil?! One of the best and most underrated flavor combinations, hands down. If you have coconut oil on hand please do give it a try in this recipe but if you don’t, plain ole vegetable will work too.
Since these muffins contain no butter, no milk, and no dairy in general, they’re dairy-free! Hooray!
Why so much baking soda?
I know that there is an alarming amount of baking soda in this recipe however it is the perfect amount. Don’t worry, the muffins don’t turn out tasting like baking soda at all!
Remember, both the applesauce and brown sugar are acidic ingredients so therefore they are able to neutralize it, resulting in perfectly risen muffins without a metallic aftertaste.
Why are the insides of the muffins pink?
Do not be frightened! The muffins may appear pink on the inside because of the applesauce. I’m not exactly sure how or why this happens but I believe that it’s due to skin being left on some of the apples causing the applesauce to turn pink when cooked or baked. Or it could just be a natural reaction that happens when the applesauce is out in the open for a long time.
Whatever the reason may be, rest assured that the muffins are perfectly safe to eat.
This recipe uses both sugars because applesauce muffins with brown sugar are really delicious. Trust me, that tiny bit of molasses from the brown sugar does wonders for the flavor in this recipe.
For even more flavor these muffins are spiced with a healthy dose of cinnamon and some nutmeg. It’s only right for muffins with applesauce to have some spice.
And by the way they taste so amazing warm! They smell like Fall but delicious recipes like this one are great all year round.
More Applesauce Muffin Recipes:
Mini Applesauce Muffins
The bite-sized version of this recipe!
Pumpkin Applesauce Muffins
An amazing flavor combo you have to try!
Sour Cream Applesauce Muffins
These muffins are soft, rich, and flavorful thanks to the sour cream.
Healthy Oatmeal Applesauce Muffins
Whole wheat, refined sugar-free, dairy-free, and low in fat.
Best Applesauce Muffins Recipe
Click the stars to rate!
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/2 tablespoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened applesauce
- 1/2 cup vegetable oil or melted coconut oil
- 2 eggs (room temp if using coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- Preheat oven to 350°F.
- Line muffin pan with muffins liners and set aside.
- In a large bowl combine both sugars, baking soda, spices, and salt.
- Add the applesauce and mix well (mixture should be completely smooth).
- Beat in the oil, eggs, and vanilla extract.
- Add the flour and mix until incorporated. Do not over mix!
- Scoop the batter into the muffin pan filling the cups to the top.
- Bake for 20 – 21 minutes until a toothpick inserted comes out with a few crumbs.
- Cool in pan 5 minutes then transfer to a wire rack (or large plate if you don't have a rack) to continue cooling.
- Serve warm or cooled completely.
- Can I use sweetened applesauce? Yes, simply reduce the granulated sugar to 1/3 cup and the brown sugar to 1/4 cup, packed.
- Why do the eggs need to be at room temperature if I'm using coconut oil? This is so that the oil does not revert to its solidified state. Solid coconut oil tends to run out of the batter during baking and pool at the bottom of the muffins. I learned this from experience!
- Can I replace the oil with extra applesauce? You can replace half of the oil with extra applesauce. Replacing all of the oil yields dry muffins with a gummy texture. I've tested it myself.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.